Cherry Cheesecake Macarons Recipe

I made Cherry Cheesecake Macarons with a shamelessly tart cherry compote and silky cream cheese filling that you’ll want to hoard and ration like contraband.

I can’t stop thinking about Cherry Cheesecake Macarons. I adore that thin French shell giving way to tangy cream cheese frosting and a spoonful of sticky Cherry Compote that bursts with real fruit.

The graham cracker crumbs add that sandy, slightly salty crunch I crave. They look dainty but hit like dessert with a mood.

And yes, I eat them slowly when I’m pretending to be fancy, and fast when no one’s watching. Fruity macaron flavors are my weakness and these are the loudest, juiciest example.

If I love cherries, these are the macarons for me. I am obsessed, truly.

Ingredients

• Almond flour: nutty base, gives chew and structure to the shells.
• Powdered sugar (shells): makes shells smooth and sweet, helps with that silkiness.
• Egg whites: lift and bind; they’re the reason shells get airy and crisp-ish.
• Granulated sugar (meringue): stabilizes the meringue and adds glossy shine.
• Fine sea salt: brightens sweetness, makes the flavor pop a bit.
• Cream of tartar or lemon: stabilizes meringue, prevents weepy shells.
• Vanilla or almond extract: adds warm aroma, makes filling and shells smell cozy.
• Cream cheese: tangy, creamy center that makes these taste like cheesecake.
• Unsalted butter: gives filling silkiness and helps it pipe neatly.
• Powdered sugar (frosting): sweetens and firms the cream cheese filling.
• Lemon juice or sour cream: adds bright tang, stops the filling from being too sweet.
• Cherries: jammy fruitiness, tart-sweet pop in every bite.
• Granulated sugar (compote): sweetens cherries; adjust if yours are super sweet.
• Cornstarch slurry: thickens compote so it doesn’t run out of the shell.
• Vanilla (compote): deepens fruit flavor, smells really homey.
• Graham cracker crumbs: crunchy, add that cheesecake crust feel.
• Pinch of salt (crumbs): balances sweet crumbs, makes them taste more real.
• Gel food coloring: makes shells pretty; totally optional but fun.
• Basically, all together: you’ll get tangy, sweet, creamy, and a little crunch.

Ingredient Quantities

• 110 g almond flour, finely ground (about 1 cup, sifted)
• 200 g powdered sugar (about 1 3/4 cups), sifted
• 90 g egg whites, aged at room temp (about 3 large egg whites)
• 30 g granulated sugar (for the meringue)
• pinch of fine sea salt
• 1/4 tsp cream of tartar or a few drops lemon juice
• 2 tsp vanilla extract or almond extract, optional
• 150 g cream cheese, full fat, softened (about 5 oz)
• 75 g unsalted butter, softened (about 1/3 cup)
• 200 g powdered sugar for frosting (about 1 2/3 cups), sifted
• 1 tsp lemon juice or a splash of sour cream for tang in the filling
• 200 g fresh or frozen cherries, pitted (about 1 1/4 cups) for compote
• 50 g granulated sugar for compote (about 1/4 cup), adjust to cherries sweetness
• 1 tbsp cornstarch mixed with 1 tbsp water, optional to thicken compote
• 1 tsp vanilla extract for the compote
• 40 g graham crackers, crushed into coarse crumbs (about 4 full sheets)
• a pinch of salt for the graham crumbs
• a few drops red or pink gel food coloring, optional for shells

How to Make this

1. Start the shells: sift together 110 g almond flour and 200 g powdered sugar into a bowl, toss any big bits back into the sifter and set aside.

2. Make the meringue: in a clean bowl whip 90 g room temp egg whites with a pinch of salt and 1/4 tsp cream of tartar (or a few drops lemon juice) until foamy, then gradually add 30 g granulated sugar and whip to stiff glossy peaks; stir in 2 tsp vanilla or almond extract if using.

3. Macaronage and color: gently fold the dry mix into the meringue in 2 or 3 additions using a spatula, scrape the bowl and fold until the batter flows like thick lava and makes a ribbon when dropped; if you want color add a few drops of red or pink gel coloring during folding. dont overmix, but dont under mix either or shells will crack.

4. Pipe and rest: transfer batter to a pastry bag fitted with a round tip and pipe
3.5 to 4 cm rounds on baking sheets lined with parchment or silicone mats, bang the tray once to release air bubbles then tap out leftover air, let the piped macarons sit at room temp until a skin forms on top about 30 to 60 minutes (press lightly, it should not stick).

5. Bake: preheat oven to 150 C (300 F), bake one tray at a time in the middle rack for 14 to 16 minutes until they have risen and formed feet; let cool completely on the tray before removing to avoid cracking.

6. Make the cherry compote: in a small saucepan combine 200 g pitted cherries, 50 g granulated sugar and 1 tsp vanilla, simmer until cherries break down and syrup thickens about 8 to 12 minutes; if you want it thicker stir in 1 tbsp cornstarch mixed with 1 tbsp water and cook 1 minute more, cool completely.

7. Make the cream cheese frosting: beat 150 g softened full fat cream cheese with 75 g softened unsalted butter until smooth, then add 200 g sifted powdered sugar and 1 tsp lemon juice (or splash sour cream) and beat until fluffy and spreadable; taste and adjust tang or sweetness.

8. Prep graham crumbs: crush 40 g graham crackers into coarse crumbs with a pinch of salt, keep them slightly coarse so they add nice texture.

9. Assemble: pair shells by size, pipe a ring or dollop of cream cheese frosting on one shell, add about 1/2 tsp cherry compote in the center, sprinkle a little graham crumb on top of the compote, sandwich with the matching shell and press gently so filling spreads but doesnt squish out everywhere.

10. Chill and serve: refrigerate assembled macarons in an airtight container for at least 24 hours for best flavor melding, let come to room temp 20 minutes before serving; they keep up to 3 days refrigerated, dont freeze the compote filled ones or they get soggy.

Equipment Needed

1. 2 to 3 mixing bowls, one must be completely clean and grease free for the meringue
2. Electric mixer or stand mixer with whisk attachment (hand whisk is possible but takes longer)
3. Fine mesh sieve or sifter for almond flour and powdered sugar
4. Flexible spatula for folding and scraping the bowl
5. Piping bag fitted with a round tip (or a small zip-top bag with corner snipped)
6. Baking sheets lined with parchment paper or silicone baking mats
7. Small saucepan and wooden spoon for the cherry compote
8. Kitchen scale for accurate measuring (or measuring cups if you must)

FAQ

Cherry Cheesecake Macarons Recipe Substitutions and Variations

• Almond flour: use superfine almond meal if you can find it, or pulse blanched almonds in a food processor then sift well. For nut-free, try finely ground oat flour but expect chewier shells and a different flavor.
• Egg whites: swap with rehydrated powdered egg whites (same weight, more consistent), or for a vegan option try aquafaba (chickpea liquid) whipped like meringue though it can be softer and needs more care.
• Cream cheese in the filling: mascarpone makes a silkier, less tangy filling, or use full fat ricotta whipped smooth for a lighter texture, just drain it well first.
• Graham cracker crumbs: use crushed digestive biscuits, vanilla wafers, or shortbread cookies for similar sweetness and crunch, just add a pinch of salt if the cookies are very sweet.

Pro Tips

1) Age the egg whites and bring to room temp before whipping. Aged whites whip taller and give stronger feet, but dont forget to weigh them—3 whites can vary a lot. If your meringue looks grainy while whipping, keep going a little longer; if it looks glossy but the batter wont flow, you under-folded.

2) Master the macaronage feel, not a number. You want a batter that flows like thick lava and makes a ribbon that dissolves back in after ~10 seconds. If it spreads flat right away the batter is overmixed; if it holds a peak it is undermixed. Fold with confidence, scraping the bowl often so you don’t leave dry pockets.

3) Resting and humidity matter more than oven minutes. Let piped shells form a skin until a gentle press doesnt stick, even if it takes 45-60 minutes on humid days. Bake one tray at a time in the oven center, and rotate only if your oven bakes unevenly. If feet are missing, try lowering the temp by 5-10 C next time.

4) Keep wet filling from sogging the shells. Cool the cherry compote completely and thicken it a bit so it sits as a dollop in the center. Use the graham crumbs as a buffer layer between compote and filling to absorb excess moisture. Chill assembled macarons at least 24 hours for the best texture and flavor, and bring them to room temp before serving.